This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely.
If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!
Granola Bars / Cereal
Ingredients
- 3 1/2 cups oats rolled, (if you want bars use steel cut oats so it will stick together better)
- 1 cup almonds raw, sliced
- 1 cup cashews or walnuts or pecans
- 1 cup unsweetened coconut flakes
- 1/2 cup sunflower seeds raw
- 1/2 cup pumpkin seeds raw
- 2 teaspoons cinnamon ground
- 1 1/2 teaspoons ginger ground
- 1/2 teaspoon nutmeg ground
- 6 tablespoons butter unsalted
- 1/2 cup honey
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.
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Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.
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Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla and salt.
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Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.
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Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.
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The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.
Recipe Notes
We recommend organic ingredients when feasible.
Will this turn out well if I substitute coconut oil for the butter? My daughter is allergic to dairy, so unfortunately butter is not an option.
I use coconut oil in this recipe. Works great.
I made this Tuesday, and it is sooo good. I have it over plain greek yogurt for breakfast…… also a couple scoops a day because I can’t help it!!
How many calories are in a serving of the granola?
Hi there. We do not provide calorie details because calorie counting is somewhat against our philosophy but if you scroll through comments, other readers have done their own calculations.
Would almond extract work well with this? Substituting one teaspoon of almond extract for one vanilla. I love the recipe as is but was looking to try something new!
We have not tried it with almond extract. Let us know if you give it a try.
I can’t thank you enough for this recipe! I make it on a weekly basis, but instead of using as cereal I use steel cut oats and make them into granola bars. I am allergic to peanuts and tree buts so I instead add extra sunflower seeds, pumpkin seeds, and almonds. I also mix almond butter with the butter mixture on the stove. The end result is delicious and the perfect addition to my lunch at work to keep my energy up!